Meatless 3 Cheese Eggplant Lasagna Recipe ~ No Pasta Needed

Chinese eggplants

In our garden this year I planted three Chinese eggplant seedlings purchased from the nursery. Also sometimes called Japanese eggplants, I had successfully grown them in our former home with great success. For some reason, the nurseries around here in Houston do not always carry them, so I was delighted when I found them this year. They often carry the more common larger varieties to be planted instead.

I nestled them among some of our flowers and herbs in a bright sunny spot just outside our kitchen in the backyard. We have so much shade from large oak trees that good garden sunny areas are at a premium.

These three little plants, now supported with tomato cages, are growing large and are starting to produce in earnest. So I have gotten creative in ways to use these longer skinnier forms of eggplant which are so flavorful. This 3 cheese pasta-less vegetarian lasagna is the happy result of one of my latest creations.


3 Cheese Eggplant Lasagna without Pasta

3 cheese eggplant  lasagna sans pasta
3 cheese eggplant lasagna sans pasta | Source

Photos of my Chinese eggplants

Click thumbnail to view full-size
Planted amidst flowers and herbsNow supported with tomato cages and growing larger...The pretty blooms of the Chinese EggplantsA baby Chinese eggplantChinese eggplants growing now in abundance.
Planted amidst flowers and herbs
Planted amidst flowers and herbs | Source
Now supported with tomato cages and growing larger...
Now supported with tomato cages and growing larger... | Source
The pretty blooms of the Chinese Eggplants
The pretty blooms of the Chinese Eggplants | Source
A baby Chinese eggplant
A baby Chinese eggplant | Source
Chinese eggplants growing now in abundance.
Chinese eggplants growing now in abundance. | Source

Nutrition of eggplant computed as if cut into 1 inch cubes

Nutrition Facts
Serving size: 1 cup
Calories 21
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 5 g2%
Sugar 0 g
Fiber 2 g8%
Protein 1 g2%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Eggplant nutrition



One cup of raw eggplant in addition to being very low in calories, provides a number of B Vitamins including the following percentages of a daily diet consisting of 2,000 calories:

  • Niacin 2.5%
  • Pantothenic acid 2.1%
  • Riboflavin 1.6%
  • Thiamin 2.8%
  • B-6, 3.4%

B vitamins cannot be stored in the body, so must be ingested on a daily basis to maintain normal immune functions as well as supporting a healthy metabolism, skin, hair and muscle tone. Any excess is excreted in the urine.


Eggplant is also a source of other vitamins and minerals like A, C, copper, manganese and magnesium to mention a few. It even contains a small amount of iron.

So it pays to become familiar with this fleshy, meaty textured food source which is native to India. It is actually considered to be a fruit, like it's nightshade cousin, the tomato. Personally, I still think of them as vegetables despite their classifications to the contrary.

Cooking Tips: How to Pick Chinese Eggplant

Chinese eggplants

Eggplants for this recipe from my garden.
Eggplants for this recipe from my garden. | Source

Cutting calories

Eggplant can soak up a lot of oil when being cooked if not careful, so I experimented and oven roasted it with only a light spraying of Pam to cut down on calories in this recipe. Being roasted in the oven also added a rich sweet flavor to the final dish along with the roasted onions and tomatoes that I also utilized.


Cooked eggplant nicely melds with other flavors of things cooked with it so it is a very friendly mild flavored food that can be used in many different dishes.

Assembling some of the ingredients...

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Basil, flat leafed parsley and garlic chivesRicotta cheese, mozarella cheese and eggsCherry tomatoes from our gardenChinese eggplant from our garden
Basil, flat leafed parsley and garlic chives
Basil, flat leafed parsley and garlic chives | Source
Ricotta cheese, mozarella cheese and eggs
Ricotta cheese, mozarella cheese and eggs | Source
Cherry tomatoes from our garden
Cherry tomatoes from our garden | Source
Chinese eggplant from our garden
Chinese eggplant from our garden | Source

Ingredients for this 3 cheese eggplant lasagna

  • 5 large Chinese eggplants
  • 20 to 25 Cherry tomatoes
  • 1 large sweet onion
  • garlic chives, small handful, to taste
  • Italian flat leafed parsley, small handful, to taste
  • fresh basil leaves, small handful, to taste
  • 12 to 16 ounces jarred or homemade marinara sauce
  • about 20 ounces ricotta cheese
  • 1 1/2 cups shredded mozarella cheese
  • 1/3 to 1/2 cup grated Parmesan Reggiano cheese
  • salt and pepper, to taste
  • Pam vegetable spray
  • 3 eggs
  • 1/2 to 3/4 cup plain breadcrumbs

Preparing the vegetables for this recipe.

Click thumbnail to view full-size
Sliced cherry tomatoesSliced Chinese eggplantVegetables salted & peppered and ready to be roasted in the oven.Roasted vegetables readied to be made into vegetarian lasagna.
Sliced cherry tomatoes
Sliced cherry tomatoes | Source
Sliced Chinese eggplant
Sliced Chinese eggplant | Source
Vegetables salted & peppered and ready to be roasted in the oven.
Vegetables salted & peppered and ready to be roasted in the oven. | Source
Roasted vegetables readied to be made into vegetarian lasagna.
Roasted vegetables readied to be made into vegetarian lasagna. | Source

Preparing the ricotta cheese mixture

Mixing up the ricotta, beaten eggs, 1/2 of the Parmesan and the chopped herbs.
Mixing up the ricotta, beaten eggs, 1/2 of the Parmesan and the chopped herbs. | Source

Instructions on how to prepare and assemble this 3 cheese eggplant lasagna...

  1. After washing the vegetables and drying them, start by cutting the Chinese eggplants in half and then in 1/4 inch slices lengthwise.
  2. Cut the cherry tomatoes in thirds and the onion in half and then in slices.
  3. Spray several pans with Pam and distribute the eggplant in a single layer on the bottom with the other vegetables distributed evenly on top of it. Salt and pepper and again spray the top with Pam.
  4. Roast the vegetables in a 375 degree Fahrenheit oven for about 20 minutes. Take out and let cool.
  5. In a mixing bowl, combine the ricotta cheese, the beaten eggs, 1/2 of the Parmesan cheese and the chopped herbs.
  6. Start the layering process in a large oven proof casserole dish starting with a smear of marinara sauce on the bottom of the dish after spraying the casserole dish with more Pam to prevent it from sticking.
  7. Layer the vegetables, alternating with the ricotta cheese mixture, breadcrumbs, some shredded mozarella cheese, and more marinara sauce.
  8. Create at least 3 layers ending with a few more slivered basil leaves near the top and ending with mozarella cheese and the remaining Parmesan cheese.
  9. Bake in a 350 degree Fahrenheit oven for 1 hour. Take out and cover with aluminum foil and let it sit for 15 to 20 minutes before slicing and eating.
  10. Garnish with more fresh basil or parsley if desired and most of all...enjoy!

Layering the lasagna

Click thumbnail to view full-size
Starting with small amount of marinara sauce on bottom of pan, put a layer of roasted vegetables.Next spread some ricotta cheese mixture over the veggies.Dab on a bit more marinara sauce.Top with a light dusting of breadcrumbs.Spread some shredded mozarella cheese over the top.Start with another layer of roasted vegetables.Keep layering the ingredients. I put a few extra slivered basil leaves near the top.Top with remaining mozarella cheese and the rest of the Parmesan.After baking for an hour your lasagna should look like this.  Cover and let it rest before cutting and serving.
Starting with small amount of marinara sauce on bottom of pan, put a layer of roasted vegetables.
Starting with small amount of marinara sauce on bottom of pan, put a layer of roasted vegetables. | Source
Next spread some ricotta cheese mixture over the veggies.
Next spread some ricotta cheese mixture over the veggies. | Source
Dab on a bit more marinara sauce.
Dab on a bit more marinara sauce. | Source
Top with a light dusting of breadcrumbs.
Top with a light dusting of breadcrumbs. | Source
Spread some shredded mozarella cheese over the top.
Spread some shredded mozarella cheese over the top. | Source
Start with another layer of roasted vegetables.
Start with another layer of roasted vegetables. | Source
Keep layering the ingredients. I put a few extra slivered basil leaves near the top.
Keep layering the ingredients. I put a few extra slivered basil leaves near the top. | Source
Top with remaining mozarella cheese and the rest of the Parmesan.
Top with remaining mozarella cheese and the rest of the Parmesan. | Source
After baking for an hour your lasagna should look like this.  Cover and let it rest before cutting and serving.
After baking for an hour your lasagna should look like this. Cover and let it rest before cutting and serving. | Source

Cook Time

Prep time: 30 min
Cook time: 1 hour 20 min
Ready in: 1 hour 50 min
Yields: 8 or more healthy servings.

If you wish to find out something more about HubPage writer known as Peggy W and read additional hubs on a variety of subjects, click here.

We grow the fresh herbs used in this recipe in our garden along with other types of herbs. If you do not have access to garlic chives, just use some fresh minced garlic or garlic powder as a substitute. I would recommend using the fresh parsley and basil, but if you cannot find them, substitute dried.

By roasting the vegetables first, they shrink in size a bit, become more intense in their sweet flavors and lose some of their moisture content. Thus, by not overdoing the amount of marinara sauce (or Italian sauce of your choice) in this recipe, your meatless lasagna will set up nicely even without pasta noodles to absorb moisture.

Hope you enjoy this recipe as much as I did in creating it and we did in tasting it. Trust me, it is even better than it looks!

3 Cheese Vegetarian Lasagna - No Pasta Needed!

3 Cheese Vegetarian Lasagna - No Pasta Needed!  Doesn't this look good!
3 Cheese Vegetarian Lasagna - No Pasta Needed! Doesn't this look good! | Source

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4.9 stars from 17 ratings of 3 Cheese Vegetarian Lasagna

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Here is another recipe for you using Chinese eggplant. A healthy version of one of my favorites...Eggplant with Garlic Sauce.

© 2012 Peggy Woods

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Comments are welcomed. 141 comments

Peggy W profile image

Peggy W 7 months ago from Houston, Texas Author

Hello breathing,

So glad to know that you enjoyed reading this recipe of mine. My husband and I both love eating eggplant and are always looking for ways to incorporate it into our diet. Appreciate your comment.


breathing profile image

breathing 7 months ago from Bangladesh

If you want to know about delicious and healthy recipes then this post can be the perfect guide book for you. Eggplants are really delicious to eat. But with so much combination without pasta- simply amazing! The post has beautifully described the whole process- starting from the nutrition up to the making process of the 3 eggplant recipes. Without pastas, the cost will be very less and you will get a real treat to watch and eat. The ingredient described here are very easy to collect and so all of us can give a try to make such a beautiful eggplant recipes.


Peggy W profile image

Peggy W 10 months ago from Houston, Texas Author

Hi Rachel,

That is a compliment coming from such a good cook as you are! Glad you liked the sound of this recipe. Heading on over to you now to see what you have 'cooked up.' :))


Rachel L Alba profile image

Rachel L Alba 10 months ago from Every Day Cooking and Baking

Hi Peggy, That really looks delicious and I'm a traditional Italian home cook and love pasta, but I also love seeing new ideas and this is on top. Thanks for the idea and for sharing.

Have a Blessed Thanksgiving.


Peggy W profile image

Peggy W 13 months ago from Houston, Texas Author

Hi Patricia,

We have to purchase our eggplants elsewhere these days ever since the squirrels and other critters discovered them. I have given up trying to grow them just to have all of them stolen and chewed up. Too bad because they grow easily in this climate.

Thanks for the visit. Sending good thoughts your way!


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